Ingredients

The following ingredients have 4 Servings
  • 1/2 pound boneless (skinless chicken thighs)
  • 8 ounces fettuccini
  • 4 ounces diced ham
  • 8 ounces grated swiss cheese
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 1 tablespoon dijon mustard
  • 2 garlic cloves (minced)
  • 1/3 cup cream
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instruction

  • Cook the pasta according to the instructions and set aside in a colander.
  • Heat a skillet over medium high heat. Season the chicken with the salt and pepper.
  • Add to the skillet and cook for about 4 minutes per side, or until juices run clear (internal temperature should be 160 degrees).
  • Remove and let cool. Once cooled, slice the chicken into pieces.
  • Add the diced ham to the skillet and cook about 3-5 minutes, or until the edges are browned and caramelized. Remove and set aside.
  • Heat the butter in a skillet over medium heat. Add the garlic and cook until it just starts to brown, about 1-2 minutes.
  • Add the chicken and ham and cook for another 1-2 minutes.
  • Add the white wine to deglaze the pan and cook for 2-3 minutes.
  • Add the chicken broth and Dijon mustard and bring to a simmer. Simmer for 5 minutes.
  • Add the cream and bring to a simmer. Season with additional salt and pepper if desired.
  • Add the pasta and stir until sauce coats it. Remove from heat and stir in the cheese.